Note: Bonito flakes, mirin and light soy sauce are available at Japanese groceries and in the ethnic sections of many grocery stores. Add one-half cup of grated daikon radish, if desired, to the sauce before serving.
- 1 cup bonito flakes
- 1 cup water
- 1/4 cup mirin
- 1/4 cup light soy sauce ( usukuchi shoyu)
Step 1In a medium saucepan, combine the bonito flakes, water, mirin and light soy sauce and bring to a boil over high heat. Remove from the heat and strain the broth through a cheesecloth or paper towel-lined sieve into a bowl, discarding the bonito flakes. This makes about 1 cup sauce. The sauce can be made 1 day ahead and refrigerated; before serving the tempura, reheat the dipping sauce and divide it among 4 bowls.
4 calories; 0 protein; 0 carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 0 sugar; 3 mg. sodium.
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